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This blog is dedicated to my mother who is my biggest inspiration and a true magician in the kitchen. The two of us have spent many memorable days together cooking up different things.
Most of the recipes that you'll find here are my own. And some are my family's or bits and parts of several recipes that I find on the net.

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Thursday, April 18, 2013

Must try..... so wonderful and super easy to make!
This is the same recipe as my Peanut Butter and Chocolate Chip Cookies but without the butter and chocolate chips. You could add the chocolate chips to this if you wanted to.(makes about 20 2"cookies)(prep time 10 mins)(bake time 15 mins)Ingredients

Pre heat oven to 350 degrees.
Whisk together the sugars, honey, peanut butter and egg in a large bowl.
Add to this the dry ingredients and fold in.
Scoop spoonfuls of the dough onto a baking sheet and bake for 13-15 mins or until light golden brown. They will feel soft when they come out the oven. Let them cool down completely and the centers will become nice and chewy.
Enjoy
:-)

Cut the vegetables in similar size and length.
Sprinkle some fresh ground pepper, dried parsley and dried thyme on top and toss them around in some olive oil, you will need very little maybe 1/2 Tbs.
These will bake along side the chicken for an hour.
Make sure to turn their sides half way through cooking time.
Sprinkle some sea salt after they are fully cooked but still very hot.

I used a mandolin to get thin slices out of the lemon.
Sprinkle the herbs and spices on the lemon slices.
Below is a picture of what it will look like.

Warning: Consider using gloves because the next step is slightly gross :-)
Hope the picture helps, it was a dark and rainy day here and therefore the dull picture.

Lift up the skin near the breast and move your hand beneath the skin to loosen it... go all the way to the thighs and the bottom side of the chicken.

Do the best you can, no need to be perfect just be careful to not tear the skin.

When the skin is good and loose, slide the lemon slices underneath the skin. Make sure to cover the thighs as well.

Rub some oil on the outside and sprinkle fresh ground coarse pepper and salt (I didn't use any) all over the chicken

Now use a kitchen twine to truss the chicken. This means using a thick cotton thread to tie the chicken. I learnt how to do it from this YouTube video.

Doing this holds the chicken together while roasting and makes it easier to turn.

Another dark and gloomy picture on the left.

Now lets bake this.
Pre heat your oven to 400 F.

Place the chicken breast side down on a roasting rack and inside a large baking dish. Most of the lemon juice will drain out and you want to collect it to make a gravy later. Bake for 40 minutes. Turn the temperature down to 375 F turn the chicken breast side up and bake for 30 minutes. At this point you will place the vegetables in the oven as well. After 30 minutes turn the chicken one last time- breast side down again- and bake for another 30 minutes.

Note:
Your bake time might be different so please use a thermometer to make sure the internal temperature is 165 F for white meat and about 180 F for dark meat.

Done.
Let the chicken rest for 20 minutes before cutting into it.
You can use this time to make the gravy.

Gravy

Collect the juice that's in the backing dish. Most of the lemon flavor will be in this.
Skim the extra fat and place the juice in a saucepan.
Turn the heat on medium high and let this simmer for 5-6 minutes to thicken the gravy.
I decided not to but you can use roux or corn flour to thicken it as well.
Add some more fresh lemon juice to this.
Season with salt and pepper and you are done.